(Last Updated on : 25/09/2015)
Pyaaz ki Kachori is a kind of Rajasthani snack, a fried pastry filled with a spicy onion filling. This is a popular recipe of Rajasthani Cuisine
. It is one of the most famous spicy snacks from Jaipur
and vicinity. Pyaaz Kachori originated in Jodhpur
and but are today popular throughout Rajasthan
. The Pyaaz kachori is also known as 'Jodhpuri Kachori'. This is a very popular morning breakfast of large number of people in Rajasthan. Steaming hot spicy Pyaaz ki Kachori, in circular shape are available in maximum namkeen shops of the state. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney
. These kachoris can be prepared ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day.
Ingredients for the Dough:
Plain Flour - 2 cups
Ghee - 1/4 cup melted
Salt to taste
Ingredients for the Onion Filling:
Onions - 2 cups, finely chopped
Oil - 2 tbsp
Nigella Seeds - 1 tsp
Fennel Seeds - 2 tsp
Bay Leaves - 2
Green Chillies - 2 tsp, finely chopped
Bengal Gram Flour - 2 tbsp
Coriander Powder - 2 tsp
Red Chilli Powder - 2 tsp
Garam Masala - 1 tsp
Salt to taste
Coriander Leaves - 3 tbsp, finely chopped
Oil for deep frying
Method for the Dough:
1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
Method for the Onion Filling:
1. Heat the oil in a broad non-stick pan; add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and saute on a medium flame for 5 minutes.
2. Add the besan, coriander powder, red chilli powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Remove the mixture from the flame, add the coriander and mix well.
4. Remove the bay leaves and discard them.
5. Divide the onion filling into 12 equal portions and keep aside.
Method to Proceed:
1. Divide the dough into 12 equal portions.
2. Roll out each portion of the dough into a 3 inch diameter circle.
3. Place one portion of the onion filling in the centre.
4. Bring together all the sides, seal it tightly and remove any excess dough.
5. Roll the filled portion again into a 3 inch diameter circle, while ensuring that the filling does not spill out.
6. Gently press the centre of the kachori with the thumb.
7. Heat the oil in a deep non-stick kadhai and deep-fry 6 kachoris at a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
8. Drain on an absorbent paper and keep aside.
9. Serve immediately with sweet and sour Tamarind and Date Chutney or Yogurt